Pistachio and Goat Cheese Cookies Filled with Lemon Curd

 

I put cheese in cookies. And pistachios. And then filled them with lemon curd. What is this madness? I don't know and I feel like a hypocrite once again after telling you how I like things simple, but here I go with the kooky recipes. I guess people do really change….*philosophical pondering*. See originally these were going to be just pistachio and goat cheese, somewhat simple, but upon tasting them, I felt they needing something to "cut" the creaminess of the goat cheese. That came in the form of lemon curd, which turned these cookies into a delightfully light and springy treat! 

When I came up with the idea for these cookies, I did not intend for them to be Easter-y, but after tasting them and looking at the calendar, I said why not! Plus it gave me an excuse to use the cute bunny spoon I bought last year intending to use it then, but as usual it took me a year to get around to it!

Pistachio and Goat Cheese Cookies Filled with Lemon Curd

Ingredients:

½ cup (1 stick) unsalted butter, softened

3 oz goat cheese, softened

1 cup powdered sugar

½ teaspoon baking powder

¼ teaspoon salt

2 teaspoons lemon zest

1 egg

1 teaspoon vanilla

2 ½ cups flour

¼ cup finely ground pistachios

¾ cup chopped pistachios

lemon curd for filling

Directions:

1.    In the bowl of a stand mixer fitted with paddle attachment, add butter and goat cheese, beating on medium for about 1 minute or until combined. Add in powdered sugar, baking powder, salt and zest, beating on medium until light and fluffy, about 2-3 minutes. Beat in egg and vanilla. Whisk together finely ground pistachios and flour; beat this mixture into wet ingredients in two additions, mixing until just combined.

2.    Divide dough in half, shape each half into a log of about 1 inch diameter. Roll each log in chopped pistachios, wrap in parchment paper. Chill in freezer for at least 45 minute, or until firm.

3.    When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment or silicone baking mats.

4.    Slice logs into ¼ inch rounds, rotating the log as you go to maintain roundness. Place slices on prepared baking sheets. Bake for 9-12 minutes or until just beginning to brown. To cool, transfer to wire rack.

Recipe adapted from Notes from My Food Diary, who adapted it from Better Homes & Gardens

Inspired by Love and Olive Oil

Print Recipe Here